Lunch With Loni

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Peanut Butter Banana Muffins June 29, 2013

Filed under: Uncategorized — lonislens @ 11:19 pm

Banana bread is good, but add peanut butter and chocolate chips and banana bread is awesome!  It’s even better when you find a healthier recipe that doesn’t taste like you’re sacrificing anything.  I’ve made this once before but never actually posted it.  This time I substituted PB2 chocolate peanut butter for the regular stuff which made it even more low-fat/low-cal.  I had actually never heard of it until a few weeks ago when a friend of mine posted it on her Facebook page.  I figured it was worth a try especially since it was on sale on Amazon.  I was impressed with the flavor and consistency.

Recipe Courtesy Of: Cooking Light

Peanut Butter Banana Muffins

Ingredients

Bread:

  • 1 1/2 cups  mashed ripe banana
  • 1/3 cup  plain fat-free yogurt
  • 1/3 cup  creamy peanut butter  (I used PB2 chocolate peanut butter powder + water to = 1/3 cup)
  • 3 tablespoons  butter, melted
  • 2   large eggs
  • 1/2 cup  granulated sugar
  • 1/2 cup  packed brown sugar
  • 6.75 ounces  all-purpose flour (about 1 1/2 cups)  (I used 3/4 cup whole wheat and 3/4 cup white flour)
  • 1/4 cup  ground flaxseed
  • 3/4 teaspoon  baking soda
  • 1/2 teaspoon  salt
  • 1/2 teaspoon  ground cinnamon
  • 1/8 teaspoon  ground allspice
  • 2 tablespoons  chopped dry-roasted peanuts (I didn’t have any, but I did add a few semisweet chocolate chips to each muffin!)
  • Cooking spray  (I used silicone muffin cups so I didn’t wind up needing any spray.)

Glaze: I haven’t put a glaze on these yet.  I’ve already eaten one and don’t think it’s necessary but I’m sure it makes them even tastier!

  • 1/3 cup powdered sugar
  • 1 tablespoon lowfat milk
  • 1 tablespoon creamy peanut butter

Directions

1.  Preheat oven to 350°.

2.  To prepare bread, combine first 5 ingredients in a large bowl; beat with a mixer at medium speed. Add granulated and brown sugars; beat until blended.

3.  Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through allspice) in a small bowl. Add flour mixture to banana mixture; beat just until blended. Stir in nuts.

4.  Pour batter into a 9 x 5-inch loaf pan coated with cooking spray. I used muffin liners + a muffin pan to make easy-to-grab snacks!

5.  Bake at 350° for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. Remove from oven; cool 10 minutes in pan on a wire rack. Remove bread from pan; cool.

6.   To prepare glaze, combine powdered sugar, milk, and 1 tablespoon peanut butter in a small bowl, stirring with a whisk. Drizzle glaze over bread

If you like banana bread you should give this one a try.  It’s easy to make and another winner from Cooking Light in my book!

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